Eggless Apple & Banana Pancakes {vegan}

All’s well that ends well. My son had been sick and only attended preschool two days instead of three. He got bitten on the first day back and came home early. On the last day, I had a class to teach and was very anxious. We talked about seasons and months of the year, and drank tea. That over, I made it to the school assembly where the kids sang, “Wash your Face in Orange Juice” which was very cute and recorded on every preschool parent’s phone for sharing later; after which we angled for a play date but no-one had the energy.

On Friday a play date was organised with his bestie from birth, and they ran and jumped and tumbled all morning before crashing just after lunch. The afternoon was spent doing dishes (me) and craft (him). He asked for paper plates; I dreamed of apple pancakes. We walked to the shops in the late afternoon light, bought paper plates, came home and he painted while I made pancakes. He showered, and asked his bath toys, “What starts with ‘P’ and is very, very yummy?” A came home and we ate pancakes. It was a very good day.

These pancakes are a riff on my Soda Pancakes, and are a welcome addition to our weekly repertoire. I have been learning about all the things that can be used as egg substitutes, and mashed banana is a good one. Especially in pancakes, where the flavour is welcome. I love how the fruit adds just a little natural sweetener, and while providing added fibre and nutrients, does not stop you adding whatever toppings you like! My husband enjoyed his with canned tuna, while my son topped his with lemon and sugar (of course!)

Eggless Apple and Banana Pancakes {vegan}Fruit adds natural fibre and sweetness to a family favourite!

Whisk dry ingredients in a large mixing bowl. Add in milk, buttermilk, oil, maple syrup, mashed and grated fruit and whisk together until mostly smooth (a little lumpy is okay!).

Heat fry pan until quite hot, then reduce heat to medium. Brush pan with melted non-dairy spread or oil and spoon in batter by ¼-cupfuls (or tablespoons for small pancakes). Cook until you see bubbles appear on surface and then flip to other side and cook for 1 to 2 minutes more (until browned and pancake is cooked through). Remove to a plate and repeat until batter is used up.

Serve with more non-dairy spread and maple syrup. Or lemon and sugar if you’re my son.